My sister-in-law makes the BEST cranberry relish/jello you have ever tasted! Seriously! Just in case you were looking for something a little different, I wanted to share the recipe so you would still have time to make it. Here goes...
1 pound fresh cranberries
rind from one whole orange (grated)
1/2 cup orange juice
3 tablespoons lemon juice
1 1/2 cups sugar
1 tablespoon unflavored gelatin
3 tablespoons cold water
1 (3 1/2 oz) package lemon gelatin
1 cup boiling water
1 cup drained canned crushed pineapple
Put cranberries and orange rind through a good processor until finely ground. In a large bowl, mix together the cranberries, orange rind, orange juice, lemon juice and sugar. Refrigerate for 6 to 8 hours (I chill it overnight). Soak 1 tbsp unflavored gelatin in 3 tbsp cold water. Dissolve lemon gelatin in boiling water. Add to the cranberry mixture along with the soaking unflavored gelatin. Add crushed pineapple. Refrigerate until firm. Serve.
I usually allow two days for this. I have also doubled the recipe in the past...especially if cooking for a crowd. Instead of a mold...I just use a pretty glass bowl. I've had many times where it didn't set up properly. You can also add one more packet of the unflavored gelatin...just for good measure.
Enjoy!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, November 22, 2011
Monday, October 4, 2010
Homemade Beef Empanaditas
These were great! Everybody liked them and they were relatively easy to make. I was trying to think of different ways to use this recipe and I think it's very versatile. You could make them either sweet or savory. Next time, I might try to make a pizza mini-calzone! Seriously, you've got to try these! As usual, I doubled the recipe. Enjoy!
Beef Empanaditas (recipe courtesy of Betty Crocker)
2 cups Original Bisquick mix
1/2 cup hot water
1/4 lb (at least 80%) ground beef
1/2 cup chunky-style salsa
1 tbsp raisins
8 pimento-stuffed green olives, sliced
1/2 tsp ground cumin
1/8 tsp ground cinnamon
1 egg
1 tbsp water
Heat oven to 350 degrees. Line cookie sheet with cooking parchment paper. In medium bowl, stir Bisquick mix and hot water until stiff dough forms. Let stand for 10 minutes.
Meanwhile, in 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, raisins, olives, cumin and cinnamon; set aside.
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead for 10 minutes. Roll dough into 13-inch round. With 3-inch round cutter, cut dough into rounds. Gather dough scraps together and re roll to 1/8-inch thickness. Cut to make 20 rounds.
Spoon 2 to 3 teaspoons beef mixture onto center of each dough round. Fold dough in half over filling; press edges firmly with fork to seal. Place 1 inch apart on cookie sheet.
in small bowl, stir egg and 1 tablespoon water to combine; brush mixture over tops of each empanadita. Bake 14 to 16 minutes or until golden brown.
Makes about 20 appetizers.
Thursday, February 25, 2010
Meatless Recipes
I am always looking for new meatless recipes to prepare during Lent. However, I usually end up using the same "stand by" ones I've been using for years. Here are two (one old and one new) that are pretty good.
Tomato Grits (Recipe courtesy Paula Deen)
2 cups water
1 1/4 cup milk
1 tsp salt
1 cup quick cooking grits
1/2 cup plus 1 tbsp butter
1/3 cup diced green onions
4 oz processed cheddar cheese, cubed (suggested: Velveeta)
1/4 tsp garlic powder
2 1/2 cups shredded cheddar cheese
1 (10 oz) can diced tomatoes and green chilies (suggested: Ro-Tel)
Preheat oven to 350. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover and cook for 3 minutes. While stirring the grits, add the 1/2 cup butter and stir until the butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to the grits, stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2 inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
***Here in the South, we eat a lot of grits with seafood! I made this recipe last Friday night along with Fish sticks and a salad. There were NO leftovers!****
Eggplant, Zucchini & Tomato Casserole (recipe courtesy of Cooks.com)
1 medium eggplant
2 eggs, beaten
1 cup bread crumbs
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green pepper
1 medium zucchini, chopped
1 clove garlic, crushed
3 ripe tomatoes, skinned & chopped
1 tsp salt
1/4 tsp pepper
1 tbsp fresh basil
2 tbsp grated Parmesan cheese
1 (8 oz) Mozzarella cheese, thickly sliced
Cut eggplant into 1/2" slices. Dip in beaten egg then lightly in crumbs. Cook in 1/2 cup oil in skillet until browned and tender. Set aside. Saute onion, green pepper, zucchini and garlic in remaining oil until tender. Add tomatoes, salt, pepper and basil. Cook until liquid evaporates. Layer eggplant and tomato mixture in shallow casserole. Sprinkle with Parmesan cheese. Top with Mozzarella cheese. Bake at 350 for about 45 minutes or until bubbly.
***I made this last night for dinner....saving the leftovers for tomorrow. It turned out pretty good. Eggplant is one of my favorites. I don't think this recipe had enough liquid and so it seemed a little dry to me. Perhaps a little red wine added to the veges while sauteing would be good*****
Tomato Grits (Recipe courtesy Paula Deen)
2 cups water
1 1/4 cup milk
1 tsp salt
1 cup quick cooking grits
1/2 cup plus 1 tbsp butter
1/3 cup diced green onions
4 oz processed cheddar cheese, cubed (suggested: Velveeta)
1/4 tsp garlic powder
2 1/2 cups shredded cheddar cheese
1 (10 oz) can diced tomatoes and green chilies (suggested: Ro-Tel)
Preheat oven to 350. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover and cook for 3 minutes. While stirring the grits, add the 1/2 cup butter and stir until the butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to the grits, stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2 inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
***Here in the South, we eat a lot of grits with seafood! I made this recipe last Friday night along with Fish sticks and a salad. There were NO leftovers!****
Eggplant, Zucchini & Tomato Casserole (recipe courtesy of Cooks.com)
1 medium eggplant
2 eggs, beaten
1 cup bread crumbs
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green pepper
1 medium zucchini, chopped
1 clove garlic, crushed
3 ripe tomatoes, skinned & chopped
1 tsp salt
1/4 tsp pepper
1 tbsp fresh basil
2 tbsp grated Parmesan cheese
1 (8 oz) Mozzarella cheese, thickly sliced
Cut eggplant into 1/2" slices. Dip in beaten egg then lightly in crumbs. Cook in 1/2 cup oil in skillet until browned and tender. Set aside. Saute onion, green pepper, zucchini and garlic in remaining oil until tender. Add tomatoes, salt, pepper and basil. Cook until liquid evaporates. Layer eggplant and tomato mixture in shallow casserole. Sprinkle with Parmesan cheese. Top with Mozzarella cheese. Bake at 350 for about 45 minutes or until bubbly.
***I made this last night for dinner....saving the leftovers for tomorrow. It turned out pretty good. Eggplant is one of my favorites. I don't think this recipe had enough liquid and so it seemed a little dry to me. Perhaps a little red wine added to the veges while sauteing would be good*****
Sunday, January 17, 2010
UPDATE: Tonight's Dinner
Update!!!!! These were terrific!! I added 2 packets of Splenda to the dipping sauce to balance the sauce a little. I served them with Jasmine rice and stir fried zucchini. I will make this again!!!This is what's on our menu for tonight! I found this wonderful website as I was searching for Weight Watcher ideas! The nutrition information and point values appear with every recipe! I also subscribed to the website and now I receive meal ideas in my email on a regular basis. Here
is the recipe for tonight's dinner....
Asian Turkey Meatballs With Lime Sesame Dipping Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3 meatballs • Calories: 229 • Points: 4.75 pts
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion
Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
Serve meatballs with remaining sauce. Chances are you won't use all the dipping sauce.
Makes 12 meatballs.
is the recipe for tonight's dinner....
Asian Turkey Meatballs With Lime Sesame Dipping Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3 meatballs • Calories: 229 • Points: 4.75 pts
1/4 cup panko crumbs
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil
Dipping Sauce
4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion
Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
Serve meatballs with remaining sauce. Chances are you won't use all the dipping sauce.
Makes 12 meatballs.
I'll let you know how it tastes!
Saturday, January 9, 2010
Slow Cooker Week
I love my crock-pot but I don't use it nearly enough. However, this week I found two recipes that I wanted to share with you! Hopefully, it will encourage you to dust yours off and put it to good use!
The first one is a a Weight Watchers recipe (Yes, I'm on the wagon again). It's called "Zero Points Value Slow-Cooker Soup". This is a variation on their original zero point soup only this one uses spinach instead of cabbage.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, chopped
4 cups vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in a slow cooker; cover and cook on high for 5 hours. Remove bay leaves, stir, and serve. Yields about 1 cup per serving. Serves 8.
**I doubled this recipe. I saved a portion (about half) for the fridge to eat on over the weekend and froze 5 individual servings that I can take to work for lunches!!!***
The second recipe is probably the easiest thing I have ever made in the crock pot (besides, maybe, hot apple cider....which I didn't actually make....I just heated)! You will LOVE this...
4 boneless, skinless chicken breasts (about 6 oz each)
1 pkg dry Italian salad dressing mix
1 cup chicken broth or warm water
Place chicken in a 4-quart or larger slow cooker. Add dressing mix and water. Cover. Cook on low for 8-10 hours.
That's it!!
I also doubled this recipe. The first night, I served this chicken sliced (you need to let it cool slightly) with steamed broccoli and buttered noodles. The chicken was so moist and it has a wonderful flavor! I then made several meals with the left overs!
For one thing, this chicken shreds like a dream! I made Farmhouse Chicken, chicken salad, chicken soup (I also saved the cooking liquid) and I took the last piece to work...shredded it over lettuce with some tomatoes and mushrooms and had a really good, low fat salad! It would be great for chicken tacos or enchiladas.
This is the perfect time of year for soups, stews and chili. Let the slow cooker work for you so you can spend some time in front of the fire, snuggling with your kids!
Enjoy!
The first one is a a Weight Watchers recipe (Yes, I'm on the wagon again). It's called "Zero Points Value Slow-Cooker Soup". This is a variation on their original zero point soup only this one uses spinach instead of cabbage.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, chopped
4 cups vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in a slow cooker; cover and cook on high for 5 hours. Remove bay leaves, stir, and serve. Yields about 1 cup per serving. Serves 8.
**I doubled this recipe. I saved a portion (about half) for the fridge to eat on over the weekend and froze 5 individual servings that I can take to work for lunches!!!***
The second recipe is probably the easiest thing I have ever made in the crock pot (besides, maybe, hot apple cider....which I didn't actually make....I just heated)! You will LOVE this...
4 boneless, skinless chicken breasts (about 6 oz each)
1 pkg dry Italian salad dressing mix
1 cup chicken broth or warm water
Place chicken in a 4-quart or larger slow cooker. Add dressing mix and water. Cover. Cook on low for 8-10 hours.
That's it!!
I also doubled this recipe. The first night, I served this chicken sliced (you need to let it cool slightly) with steamed broccoli and buttered noodles. The chicken was so moist and it has a wonderful flavor! I then made several meals with the left overs!
For one thing, this chicken shreds like a dream! I made Farmhouse Chicken, chicken salad, chicken soup (I also saved the cooking liquid) and I took the last piece to work...shredded it over lettuce with some tomatoes and mushrooms and had a really good, low fat salad! It would be great for chicken tacos or enchiladas.
This is the perfect time of year for soups, stews and chili. Let the slow cooker work for you so you can spend some time in front of the fire, snuggling with your kids!
Enjoy!
Sunday, October 11, 2009
Menu Plans
I know I've said this before....but I'll say it again......menu planning is a definite money saver!!! Each time I've taken a few extra minutes to plan out our main meals for the week, our gorcery bill is considerably less. I only buy what I need for that particular recipe.
About 3 months ago, we began babysitting two kids from our block 2 days a week. JB is 8 years old, and AB just turned 2! I have to make sure that the meals I prepare on the days they come over are quick and easy!
Here are my plans for this week:
Sunday 10/11: Moroccan-Style Stuffed Acorn Squashes
Monday 10/12: Spaghetti & Meatballs w/garlic bread (babysitting day)
Tuesday 10/13: Leftovers or pumpkin pancakes
Wednesday 10/14: Crockpot Chicken Enchilada Soup
Thursday 10/15: Grilled ham & cheese sandwhiches (babysitting day)
Friday 10/16: Chili dogs (Olivia's Birthday)
I'm so tired of the same ol' thing for dinner. My kids are extremely picky and I find myself always relying on the recipes that I know they will eat. It's time to stop that nonsense! It's time to break out of our eating rut and try some new things, some new flavors! I have decided that at the very least....once per week I will prepare a meal that I've never made before and try to use ingredients that some of us have never tasted before.
I will report back on how this goes.......if it goes.
Have you planned your weekly meals????
About 3 months ago, we began babysitting two kids from our block 2 days a week. JB is 8 years old, and AB just turned 2! I have to make sure that the meals I prepare on the days they come over are quick and easy!
Here are my plans for this week:
Sunday 10/11: Moroccan-Style Stuffed Acorn Squashes
Monday 10/12: Spaghetti & Meatballs w/garlic bread (babysitting day)
Tuesday 10/13: Leftovers or pumpkin pancakes
Wednesday 10/14: Crockpot Chicken Enchilada Soup
Thursday 10/15: Grilled ham & cheese sandwhiches (babysitting day)
Friday 10/16: Chili dogs (Olivia's Birthday)
I'm so tired of the same ol' thing for dinner. My kids are extremely picky and I find myself always relying on the recipes that I know they will eat. It's time to stop that nonsense! It's time to break out of our eating rut and try some new things, some new flavors! I have decided that at the very least....once per week I will prepare a meal that I've never made before and try to use ingredients that some of us have never tasted before.
I will report back on how this goes.......if it goes.
Have you planned your weekly meals????
Tuesday, September 22, 2009
Homemade Trail Mix
Doesn't this look delicious???? I think this is a great gift idea and something I could bring to work to share with my co-workers. I bet it wouldn't last long! Here's the recipe...
2 cups old fashioned oats
1 cup coconut
1 cup whole almonds
1/4 cup flax seeds
1/3 cup sunflower seeds
1/2 cup honey
1/4 cup canola or olive oil
1/2 cup brown sugar
1/4 tsp cinnamon
3/4 tsp salt
1 1/2 cup cheerios
1 2/3 cup dried apricots, chopped
2/3 cup dark chocolate chips
Preheat oven to 325 degrees F.In a medium bowl, combine the oats, coconut, honey, oil, sugar, and salt. Stir until well coated. Add the flax and sunflower seeds. Mix well. Spread mixture out on a large baking sheet. Bake for 35 minutes, stirring every 5-10 minutes.Remove the oat mixture from the oven and allow to completely cool. In a large bowl, stir in cheerios, apricots, and chocolate chips. Store in an airtight container.
Thursday, August 13, 2009
Recipe Swap Thursday!
Therese from Musings of a Mom has started a Recipe Swap that she will post about on Thursdays! I am very excited as I am always looking for new things to prepare for my family.
After all, the same old thing is....well....the same old thing! However, there are a few things that the kids seem to ask for over and over. I realize that it's the middle of the summer and soup is not the meal of choice. However, this one is easy, delicious and since it's made in the crockpot...the kitchen stays cool!
CrockPot Pizza Soup
1-1/4 cups sliced mushrooms
1/2 cup finely chopped onion
1 Tbsp olive oil
2 cups water
1 can (18 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes or 1 can stewed tomatoes
1/2 cup cooked Italian sausage, out of casing and crumbled
1/4 tsp Italian seasoning (oregano, parsley, basil)
1/4 cup Parmesan cheese
shredded Mozzarella cheese
In large saucepan, saute onions and mushrooms in olive oil 2-3 minutes or until tender. Add everything to the crock pot except the cheese. Simmer on LOW 6-8 hours or HIGH 3-4 hours. Before serving, add Parmesan cheese and stir in. Garnish with mozzarella.
****I usually double the recipe so we have leftovers and I also add more meat to make it heartier. Serve it with garlic bread/toast. You could also add any other ingredients that you like on your pizza (bell peppers, olives etc......)
I've blogged about this before here (with pictures)! You really should try this! Your kids will love it!
After all, the same old thing is....well....the same old thing! However, there are a few things that the kids seem to ask for over and over. I realize that it's the middle of the summer and soup is not the meal of choice. However, this one is easy, delicious and since it's made in the crockpot...the kitchen stays cool!
CrockPot Pizza Soup
1-1/4 cups sliced mushrooms
1/2 cup finely chopped onion
1 Tbsp olive oil
2 cups water
1 can (18 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes or 1 can stewed tomatoes
1/2 cup cooked Italian sausage, out of casing and crumbled
1/4 tsp Italian seasoning (oregano, parsley, basil)
1/4 cup Parmesan cheese
shredded Mozzarella cheese
In large saucepan, saute onions and mushrooms in olive oil 2-3 minutes or until tender. Add everything to the crock pot except the cheese. Simmer on LOW 6-8 hours or HIGH 3-4 hours. Before serving, add Parmesan cheese and stir in. Garnish with mozzarella.
****I usually double the recipe so we have leftovers and I also add more meat to make it heartier. Serve it with garlic bread/toast. You could also add any other ingredients that you like on your pizza (bell peppers, olives etc......)
I've blogged about this before here (with pictures)! You really should try this! Your kids will love it!
Monday, June 29, 2009
What's for dinner?
Crock pot Pizza Soup! I may have blogged about this before, but, it's worth mentioning it again! This is one of our family's favorite meals! Even the kids have more than one helping! Personally, I LOVE the crock pot! I'm starting to use it more and more because of the time it saves. The recipe for this Pizza Soup is below.....Enjoy!
***One more thing....visit Stephanie's A year of Slow Cooking Blog for tons of wonderful recipes for the crock pot! She also has a brand new cookbook coming out!
Crock pot Pizza Soup
1-1/4 cups sliced mushrooms
***One more thing....visit Stephanie's A year of Slow Cooking Blog for tons of wonderful recipes for the crock pot! She also has a brand new cookbook coming out!
Crock pot Pizza Soup
1-1/4 cups sliced mushrooms
1/2 cup finely chopped onion
1 Tbsp olive oil
2 cups water
1 can (18 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes or 1 can stewed tomatoes
1/2 cup cooked Italian sausage, out of casing and crumbled
1/4 tsp Italian seasoning (oregano, parsley, basil)
1/4 cup Parmesan cheese
shredded Mozzarella cheese
In large saucepan, saute onions and mushrooms in olive oil 2-3 minutes or until tender. Add everything to the crock pot except the cheese. Simmer on LOW 6-8 hours or HIGH 3-4 hours. Before serving, add Parmesan cheese and stir in. Garnish with mozzarella.
****I usually double the recipe so we have leftovers and I also add more meat to make it heartier. Serve it with garlic bread/toast. You could also add any other ingredients that you like on your pizza (bell peppers, olives etc......)
Tuesday, May 19, 2009
Accomplishments!!
It's 12:35pm on Tuesday and I've gotten a lot done today!! I tackled WalMart early (8:30am) for my bag of King Arthur's Whole Wheat flour!! I was really wanting to try the new recipe that I posted about here! If the truth be told....it doesn't really taste any different than any other whole wheat bread I've made. It's still delicious and well worth the effort! Today is rainy, windy and cool here in Jacksonville.....the perfect day for making home made bread!
I made two loaves and took one over to my favorite homeschooling mom and her family. They are doing their end of the year testing this week and I thought I would treat them!
I was also able to place my order with the Oriental Trading Company for some crafts that the kids and I will do over the summer. These crafts are easy, cheap and handy to have for those moments when you need to peel the kids off the walls!!
For dinner tonight....it's BBQ chicken (legs and thighs) and corn casserole with garlic bread!
Now...it's time for a nap (or at least a rest) with Olivia before I have to leave to pick the other kids up from school.
I hope your day was productive too!
Thursday, May 14, 2009
Homemade Bread
Do you like homemade bread? I sure do!! Dan and the kids love it too! I usually make two loaves at a time and it lasts us about two days (if I'm lucky). I am always looking for bread recipes but usually end up with my stand-by recipe from King Arthur! There is nothing better than a peanut butter and jelly sandwich on fresh bread! Mmmmmm Good!!
Recently, I was surfing through all of my "bookmarked" favorite blogs and came across a bread recipe that sounds terrific! I found the recipe on the blog "Be It Ever So Humble". It sounds easier than the one I use and I'm intrigued with the use of instant potato flakes. I'm going to make some this week and I'll let you know how it comes out! If you want to try it with me....here is the recipe....
100% Whole Wheat Bread
1 2/3 cups very warm water
2 1/4 cups whole wheat flour
1 tablespoon instant yeast
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon salt
1/3 cup instant potato flakes
1 teaspoon lemon juice
1 1/3 - 2 cups additional whole wheat flour
Combine first 3 ingredients, then slowly add oil, honey, salt, potato flakes, and lemon juice, mixing as you go. Add remaining flour a little at a time until the texture is right. Knead about 10 minutes (I use my KitchenAid). Shape into two loaves and place in two greased 8" loaf pans. Let rise until double, about 30 minutes. (I put them on top of the stove and preheated the oven at the same time.) Bake at 350 degrees F for about 30 minutes. Cool on rack. For a softer crust, cover the loaves with a towel as they cool.
Recently, I was surfing through all of my "bookmarked" favorite blogs and came across a bread recipe that sounds terrific! I found the recipe on the blog "Be It Ever So Humble". It sounds easier than the one I use and I'm intrigued with the use of instant potato flakes. I'm going to make some this week and I'll let you know how it comes out! If you want to try it with me....here is the recipe....
100% Whole Wheat Bread
1 2/3 cups very warm water
2 1/4 cups whole wheat flour
1 tablespoon instant yeast
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon salt
1/3 cup instant potato flakes
1 teaspoon lemon juice
1 1/3 - 2 cups additional whole wheat flour
Combine first 3 ingredients, then slowly add oil, honey, salt, potato flakes, and lemon juice, mixing as you go. Add remaining flour a little at a time until the texture is right. Knead about 10 minutes (I use my KitchenAid). Shape into two loaves and place in two greased 8" loaf pans. Let rise until double, about 30 minutes. (I put them on top of the stove and preheated the oven at the same time.) Bake at 350 degrees F for about 30 minutes. Cool on rack. For a softer crust, cover the loaves with a towel as they cool.
Saturday, April 18, 2009
The Best!!
Can I just say that these are the best crackers I've EVER had! I could literally eat these all day long! I'm trying to decide if I want to crush them up and use them as breading for the chicken breasts I bought for dinner. Any suggestions???
Tuesday, April 14, 2009
What we had for dinner last night!
During my 4 months of chemotherapy, many people from the school and our Church provided meals for us. One of my very good friends brought over something called Poppy Seed Chicken. It was delicious! I had never tasted this before and was really impressed! The kids really liked it too....and it's very rare to get them to eat something the very first time they see it on their plates.
So here's the recipe...it's very easy!
4 boneless, skinless chicken breasts
16 oz container of sour cream
1 can cream of chicken soup
1 can cream of celery soup
1/3 cup fresh lemon juice
2 tsp poppy seeds
1 sleeve of Ritz crackers
1/2 cup melted butter
Boil the chicken breasts until done. Cube (or shred) chicken and place on the bottom of a 13 x 9 inch pan after spraying with non-stick spray.
In a large bowl, whisk together the sour cream, soups, lemon juice and poppy seeds until well mixed. Pour evenly over the chicken.
By hand, crush the Ritz crackers (they crumble well!) and mix with the melted butter. You want the crackers and butter to be well mixed. Sprinkle this mixture over the top of the chicken.
Bake at 350 for 25 to 30 minutes.
Serve over rice or pasta. We had brown rice, dinner rolls and a salad! You will not be disappointed! It's ok to omit the lemon juice if you're not into the "lemon & poppy seed" flavor.
Here are some photos of the recipe and finished product. Please note: this is NOT from my kitchen...I was just looking on the internet for something to show you....since the real product from last night's dinner was gone in about 20 minutes flat!!!
Seriously, this is an easy recipe that everyone should try!
Enjoy!
So here's the recipe...it's very easy!
4 boneless, skinless chicken breasts
16 oz container of sour cream
1 can cream of chicken soup
1 can cream of celery soup
1/3 cup fresh lemon juice
2 tsp poppy seeds
1 sleeve of Ritz crackers
1/2 cup melted butter
Boil the chicken breasts until done. Cube (or shred) chicken and place on the bottom of a 13 x 9 inch pan after spraying with non-stick spray.
In a large bowl, whisk together the sour cream, soups, lemon juice and poppy seeds until well mixed. Pour evenly over the chicken.
By hand, crush the Ritz crackers (they crumble well!) and mix with the melted butter. You want the crackers and butter to be well mixed. Sprinkle this mixture over the top of the chicken.
Bake at 350 for 25 to 30 minutes.
Serve over rice or pasta. We had brown rice, dinner rolls and a salad! You will not be disappointed! It's ok to omit the lemon juice if you're not into the "lemon & poppy seed" flavor.
Here are some photos of the recipe and finished product. Please note: this is NOT from my kitchen...I was just looking on the internet for something to show you....since the real product from last night's dinner was gone in about 20 minutes flat!!!
Seriously, this is an easy recipe that everyone should try!
Enjoy!
Wednesday, November 26, 2008
Our plans
I thought I'd share with you a few of our plans for tomorrow. It's usually a very quiet day for our family. We will go to Dan's sister's house. There are usually about 15 of us and my house is too small. She's is going to make the turkey, dressing, mashed potatoes and I'm in charge of the green bean casserole, sweet potatoes and some appetizers!
I know that there are probably lots of variations on the traditional green bean casserole, but, I think I'll just stick to the normal recipe. The last time I made it with fresh green beans....I had complaints that they were too "squeaky" on their teeth!! Go figure! So this year...I'm going "extra" easy and using canned beans.
I've been searching for just the right sweet potato recipe for weeks! I finally found what I was looking for over at Recipe Zaar. I'm going to do a sweet potato casserole. It sounds really yummy!
I picked a couple of appetizers...
1. Crackers and a Seafood Salad
2. Pigs in a blanket
3. Nancy's Deli Spirals
As you can see....I raided Sam's Club the other day!! However, there is one appetizer that I am making myself....they're called Antipasto Kabobs and I found the recipe from http://www.tasteofhome.com/ . Here is a picture of them...
As I type this, I am marinating my tortellini's. I'm going to use cubes of cheese instead of the black olives though. I bought some really cute decorative toothpicks at Hobby Lobby. I'll post some pictures of our feast tomorrow.
I know that there are probably lots of variations on the traditional green bean casserole, but, I think I'll just stick to the normal recipe. The last time I made it with fresh green beans....I had complaints that they were too "squeaky" on their teeth!! Go figure! So this year...I'm going "extra" easy and using canned beans.
I've been searching for just the right sweet potato recipe for weeks! I finally found what I was looking for over at Recipe Zaar. I'm going to do a sweet potato casserole. It sounds really yummy!
I picked a couple of appetizers...
1. Crackers and a Seafood Salad
2. Pigs in a blanket
3. Nancy's Deli Spirals
As you can see....I raided Sam's Club the other day!! However, there is one appetizer that I am making myself....they're called Antipasto Kabobs and I found the recipe from http://www.tasteofhome.com/ . Here is a picture of them...
As I type this, I am marinating my tortellini's. I'm going to use cubes of cheese instead of the black olives though. I bought some really cute decorative toothpicks at Hobby Lobby. I'll post some pictures of our feast tomorrow. In the meantime, I wish all of you the most blessed Thanksgiving you've ever had!
Thursday, October 23, 2008
Out of the mouth of babe's...
Lately, once my stomach settles down from chemo, I crave beef. I'm not sure why. Under normal (whatever that is) circumstances, I would usually choose a chicken or pork dish over beef. However, some time ago I came across a crock-pot recipe for Beef Bourguignon. I tried it and it was wonderful!! Beef stew can sometimes be rather, well, blah...but because this recipe called for bacon and red wine, it had such a rich and yummy flavor!! Served over hot buttered noodles, dinner rolls and a salad...it really is a perfect fall meal.
Since I was feeling better last night, I started to get everything ready for the crock-pot this morning. I fried up the bacon and then browned the beef in the drippings (yes I know....not a low fat recipe). The kitchen smelled absolutely incredible at about 9pm when I finally had packaged everything up to put in the fridge till morning. Nathan kept trying to steal pieces of bacon and cooked beef!! He said he couldn't wait until dinner time so he could eat "it all". He stood by me this morning as I gingerly poured all the ingredients (including the wine) in to start it on low. He again told me how he looked forward to our dinner tonight.
Since I worked today, I had Dan cook up the special noodles....Whole Grain Tigger Tails...to go with it. When I got home, I could smell that wonderful smell waiting for me. The table was set, the kids had been bathed and finished homework! This was a perfect night...and...I actually felt like eating! We all sat down together, said the blessing and served up dinner.
At this point...Nathan turned to me, looked at his plate and said...."Mom, how come everything you put into the crock-pot comes out looking the same...brown and mushy? This is gross!"
Dan and I enjoyed our dinner...the kids...well they had hot buttered Tigger Tails.
In case you're interested...here's the recipe.
Beef Bourguignon with Red Wine:
1 1b bacon, cooked, reserve grease
3 lbs beef, cubed
flour
1 to 2 Cups red wine
3 ribs celery, sliced
3 carrots, sliced
4 to 8 oz sliced mushrooms
3 cloves garlic, chopped
2 bay leaves
salt and pepper
water
Slowly cook the bacon in a large skillet, remove to crock-pot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crock-pot. Saute vegetables and garlic in remaining fat, add to crock-pot. Gently stir beef, veges, bacon, and wine (add a little water if needed). Add bay leaves, salt and pepper to taste. Cook on low 7-9 hours.
Since I was feeling better last night, I started to get everything ready for the crock-pot this morning. I fried up the bacon and then browned the beef in the drippings (yes I know....not a low fat recipe). The kitchen smelled absolutely incredible at about 9pm when I finally had packaged everything up to put in the fridge till morning. Nathan kept trying to steal pieces of bacon and cooked beef!! He said he couldn't wait until dinner time so he could eat "it all". He stood by me this morning as I gingerly poured all the ingredients (including the wine) in to start it on low. He again told me how he looked forward to our dinner tonight.
Since I worked today, I had Dan cook up the special noodles....Whole Grain Tigger Tails...to go with it. When I got home, I could smell that wonderful smell waiting for me. The table was set, the kids had been bathed and finished homework! This was a perfect night...and...I actually felt like eating! We all sat down together, said the blessing and served up dinner.
At this point...Nathan turned to me, looked at his plate and said...."Mom, how come everything you put into the crock-pot comes out looking the same...brown and mushy? This is gross!"
Dan and I enjoyed our dinner...the kids...well they had hot buttered Tigger Tails.
In case you're interested...here's the recipe.
Beef Bourguignon with Red Wine:
1 1b bacon, cooked, reserve grease
3 lbs beef, cubed
flour
1 to 2 Cups red wine
3 ribs celery, sliced
3 carrots, sliced
4 to 8 oz sliced mushrooms
3 cloves garlic, chopped
2 bay leaves
salt and pepper
water
Slowly cook the bacon in a large skillet, remove to crock-pot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crock-pot. Saute vegetables and garlic in remaining fat, add to crock-pot. Gently stir beef, veges, bacon, and wine (add a little water if needed). Add bay leaves, salt and pepper to taste. Cook on low 7-9 hours.
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